neesie Recipe Reviews (Pg. 1) - Allrecipes.com (13863151)

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Special Pork Tenderloin

Reviewed: Feb. 20, 2009
I've made this recipe over and over. It's fabulous. So tender. I leave out the apple juice and use regular applesauce. Season the sliced loin before flouring but add a little season salt to the flour, also. Yum!
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1 user found this review helpful

Chef John's Sweet Potato Casserole

Reviewed: Nov. 27, 2013
Absolutely the talk of our Thanksgiving dinner! Out with boring sweet potatoes and the sticky sweet marshmallow topping...this recipe is going to be a family tradition. The only thing I changed was the preparation of the potatoes: Bake those bad boys for 1.25 hours on a baking sheet at 325 degrees. Then follow the recipe exactly...perfection. I did use pecans instead of pistachios but to each his own on that.
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15 users found this review helpful

Lower Fat Banana Nut Bread

Reviewed: Jan. 12, 2011
Excellent alternative to the fat-laden nut bread I used to make. It freezes well, keeps in the fridge for weeks and is delicious warmed up! I made some personal adjustments by cutting the original recipe in half and omitting the raisins. I added 1/2 cup pecans (walnuts are really fatty) and 1/4 cup flaxseed (great crunch). Subbed 1/2 wheat and 1/2 white for the flour. Cook for 37 mins. will definitely make this again!
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17 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 4, 2013
Amazing! base recipe was very good- hence the 5 stars...I made a few mild adjustments to the next few loaves:1C white & 1C wheat flour, 1.5t nutmeg & 1.5t cinnamon, 1/2 C oil & 1/2C applesauce, 1C white & 1C brown sugar. As a crunchy addition: 1/4C flax seed. Cook 60 minutes at the very least...ovens vary, so be aware.
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1 user found this review helpful

Maple Apple Crisp

Reviewed: Oct. 2, 2008
Excellent flavor and crispness. I did a little change and added a sprinkle of nutmeg to the apples. Then added some cinnamon to the topping. Served it with Breyers Snickers ice cream...awesome! Thanks for the great recipe - will use this again.
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1 user found this review helpful

Sherry Apple Pork Chops

Reviewed: Sep. 7, 2010
Absolutely Delicious! and sooo easy... Just a few adjustments per the reviews and it's a keeper: (1)Add a mixture of 1/4 cup sherry and 2T cornstarch during the last 10 mins ( remove the chops to a warm plate and stir into the apple mixture) and then (2) don't cook quite as long - 35 mins is plenty. I used 4 boneless chops, 2 granny smith apples (nice and tart with the sweet brown sugar) and kept the recipe from there on. I might try it in the future by cooking the sauce in a skillet then preparing the chops separately to maintain the seared crust on the chops. Other than than - kudos for this one!!
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8 users found this review helpful

Old Time Chicken Divan

Reviewed: Oct. 8, 2008
This was a huge hit. I kept true to the recipe and just added a topping for a little texture. To lower the fat content in the sauce I used fat-free 1/2 &1/2. For a little more flavor I sauteed a slice of onion (minced) and a clove of garlic (minced) in a little olive oil spray, and substituted 1/2t of season salt for the regular salt. For the topping I mixed together: 3T seasoned breadcrumbs, 2T french fried onions (crushed fine in a paper towel to soak up oil), 1T parmesan cheese and 1T bacon bits. Sprinkled it on top just before broiling phase and sprayed it with a little Parkay spray to help brown everything. Yummy!
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5 users found this review helpful

Cream of Asparagus and Mushroom Soup

Reviewed: Feb. 26, 2014
I gave 4 stars as I had to add some flavor - a little extra sea salt, fresh ground pepper and a couple dashes of cayenne really brought out the flavors. I used leftover steamed asparagus (added later in the process) and kept aside the tips (also added later to the mushrooms). I sliced the mushrooms super thin on a mandoline, used fat free 1/2 &1/2, and bumped up the flavor of the chicken broth with a little chicken broth paste (awesome stuff). yummy recipe!!
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4 users found this review helpful

Seafood Chowder

Reviewed: Oct. 4, 2008
Excellent flavor - cooking time a bit off. I left out the clams and calamari but beefed up the shrimp and crab. Used half the corn water and added 8oz. clam juice. Added a little thyme and season salt and 3/4 cup celery. It seemed to take a lot longer than 25 minutes to get the potatoes and carrots cooked but I think the "simmer" instructions should be: "simmer on low and stir often" to overcome this. I was afraid I would burn the milk/cheese mixture if it was left to just "simmer...do not boil". Anyway, the end result was yummy and very filling.
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2 users found this review helpful

Pick of the Piccata Sauce

Reviewed: Nov. 3, 2010
Although this recipe has a nice flavor and saves well for future use. it lacks the richness of a true picatta. I will use this in a pinch but probably not for guests.
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5 users found this review helpful

Chicken Marsala

Reviewed: May 10, 2012
Did not care for this at all - cooking the browned chicken in the wine sauce just made it taste boiled - yuk.
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8 users found this review helpful

Best Apple Crisp Ever

Reviewed: Oct. 2, 2008
Ick! One Star is too many.I didn't even get to the baking part! The topping was gooey and unspreadable. The directions call for you to STIR in the egg and melted butter whereas the description says it's poured over the top... Either way, forget it! Stick with the Maple Crisp recipe (which I made after throwing away the goo from this recipe)- awesome!
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5 users found this review helpful

Savory Sweet Potato Fries

Reviewed: Jun. 8, 2013
soggy, mushy. Won't use this recipe again.
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2 users found this review helpful

 
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